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Take the heat out of a marniade

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  • 17-11-2009 8:29pm
    #1
    Itsdacraic
    Registered Users Posts: 2,361 ✭✭✭


    Quick question,

    I'm doing up a marinade and I may have over done it a little on the chillis and paprika. What you reccomend adding to take a bit of the heat out?


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    #2
    catho_monster
    Registered Users Posts: 1,479 ✭✭✭catho_monster


    what are you marinading?
    if it's chicken, could you add yoghurt?


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    #3
    Honey-ec
    Closed Accounts Posts: 5,844 ✭✭✭Honey-ec


    Just scale up the rest of the ingredients. There's very little heat in paprika anyway.


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    #4
    Cleansheets
    Closed Accounts Posts: 37 ✭Cleansheets


    If it's a marinade it needs to be stronger than a sauce, I just did steak with chimichurri (not sure of this spelling?!) and you wouldn't eat that marinade raw if your tongue was made asbestos, but cooked it was delicious, my kids loved it too.


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    #5
    the beer revolu
    Registered Users Posts: 17,050 ✭✭✭✭the beer revolu


    Depending on what it is, I'd go with the yoghurt idea, or maybe coconut milk.

    Scaling up would work too.


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    #6
    Itsdacraic
    Registered Users Posts: 2,361 ✭✭✭Itsdacraic


    Honey-ec wrote: »
    Just scale up the rest of the ingredients. There's very little heat in paprika anyway.

    This was a smoked paprika which is a bit hotter than regular paprika. I squeezed a bit of lemon juice into it and it did trick. Was marinading chicken, turned out pretty well.


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    #7
    duploelabs
    Registered Users Posts: 11,464 ✭✭✭✭duploelabs


    Sugar or anything sweet will help counteract the heat. Hence the balance in asian cooking of sweet against heat and sour against salt


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    #8
    Itsdacraic
    Registered Users Posts: 2,361 ✭✭✭Itsdacraic


    duploelabs wrote: »
    Sugar or anything sweet will help counteract the heat. Hence the balance in asian cooking of sweet against heat and sour against salt

    Cheers. I'm actually going to attempt a sweet and sour from scratch tonight if I get the time.


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